a $450 kitchen makeover and some lemon rosemary hummus

I’ve just moved for the second time in six months. I’m really hoping it will be the last move for a while. At least for a year or two. But I know enough to never say never. I actually like moving. I like shedding possessions. I like the challenge of a new space. I love getting organized – making a place my own. I find houses interesting. I love the chance to reinvent myself.

Over the past 32 years, I’ve lived in 22 different homes in 11 cities over two continents. But right about now – just fifteen days after I actually moved into my latest place, I’m feeling like staying put. In fact, I’m feeling pretty distinctly weary.

I’ve also been really busy for the past six months, writing a new book. On the first of September, in the middle of a massive renovation, with almost everything I owned still in boxes, I submitted my manuscript to the publisher.

Please forgive me but I’m really, really excited about this book. It’s a culinary history book. A perfect combination for me since I love both food and history and have ever since my grandfather stood me on a little wooden step stool in his ancient Yorkshire kitchen and let me help him in the kitchen. And as we get further down the track, I’ll post more details including recipes.

In the meantime, I thought I’d share a picture of my new kitchen and my $450 kitchen makeover. Yes – $450.00! 🙂

This is the new house – nine years old – a little suburban cutie. It’s super-efficient and compact. It has lovely high ceilings and a sweet little yard. We also have an 1840s inner-city limestone townhouse with a kitchen that’s about to undergo a much more substantial industrial-style makeover. But since this kitchen is new – instead of ripping it out – we just gave it a face-lift that included painting the cabinets (paint took up $250 of the budget), new cabinet hardware, and a new tap. Since I took the photograph – I’ve also added a new blind. But I’m still under $450.00 because I included that in my costs. If you want any information on painting your kitchen cabinets – please message me below. I’ll be happy to share details.

Here’s the before:

And here’s the after:

It’s a great space – open and sunny and looks out to the pretty back yard with a couple of crab apple trees, a red maple, some overgrown willow bushes, and high wooden fencing. Perfect for my dog, Lola….

Next year I’m looking forward to planting a garden in the back. And in the front yard I’d like to do a no-mow yard with a “help yourself herb garden” so that my neighbours and friends can come and pick fresh herbs.

Which brings me to today’s post. My rosemary plant was given to me a couple of years ago by a good friend when she came to dinner. It has survived the moves and is sitting on my back deck. Rosemary doesn’t endure our cold Ontario winters so sometime soon it will have to come indoors again and sit in a sunny window sill. I love using rosemary in both sweet and savoury dishes. But I hadn’t thought of using it in hummus until I was touring Costco recently and sampled some rosemary hummus there. AMAZING. I promptly came home and made my own. I make hummus regularly and add all kinds of things including sweet potato, pureed pumpkin, chipotle peppers and lime, parsley, pumpkin seeds, olives, etc., however I think this simple rosemary hummus might just be a new favourite.

Lemon Rosemary Hummus

• Time: 5 minutes
• Difficulty: easy
• Print

You will need a food processor for this recipe. A garlic press will also come in handy.

• 2 cups cooked chickpeas (or use 1 19 fl oz / 540 ml can, drained and well-rinsed)
• 2 large cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tablespoon fresh, chopped rosemary

Place all the ingredients in the food processor and puree until desired consistency is reached. If you want a smoother hummus – add a tablespoon of water.

 

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